4 boiled eggs 1 ¼ teaspoons sesame seed oil 1 teaspoon sugar several leaves of lettuce for garnish
Dip the liver into water to draw off the blood and cut into bite-size pieces. Boil briefly and drain. Crush the leek and ginger. Heat the oil and sauté the liver, leek and ginger. Add ingredients (a) and the eggs and boil down over a medium heat until the liquid is almost completely reduced. Remove the leek and ginger and sprinkle the liver with the oil and sugar. Cut each egg into quarters. Arrange the liver and eggs on the lettuce as shown in the picture.
You will need 1 chicken weighing 2lb. powdered cinnamon ½ cup lard ½ cup oil 1 large onion, chopped 1 bunch of herbs, containing bay leaf, thyme, marjoram, a few leek tops, parsley and a piece dry orange peel; all well tied with a strong thread or twine. 3 or 4 medium ripe tomatoes, peeled and chopped 1 glass old wine 1 small glass dry spirits 1 teaspoon flour 1 live lobster, weighing 2lb. a few pistils dry saffron 1 large clove garlic, peeled 2 tablespoons toasted and peeled almonds and hazel-nuts 2 tablespoons chocolate 8 rather large, triangular-shaped slices of fried bread ground pepper parsley salt pepper
Cut the chicken into 8 pieces, sprinkle with salt, pepper and a little cinnamon. Brown, together with chicken liver, in equal parts of lard and oil in a shallow earthenware pot or casserole. When golden, add chopped onion and the bunch of herbs. Stir, and once the onion is tender, add the tomatoes. Stir, and once the onion is tender, add the tomatoes. Fry until the tomatoes lose wateriness, then add the wine and spirits.
Cover the casserole until the wine is reduced by half. Sprinkle with flour, simmer a little then pour on stock or hot water until the pieces of chicken are well covered.
Continue cooking slowly. Cut the lobster, while alive, into 8 pieces, keeping its liver and blood aside. Fry lightly in hot oil. When the chicken is half-cooked, add the lobster in the casserole.
In a mortar, pound the saffron, garlic, almonds and hazel-nuts, the fried chicken liver, the lobster’s liver. When the mixture converted into a smooth paste, add the melted or powdered chocolate. Dilute the paste with the lobster’s blood and the chicken sauce. Add to the casserole in which the chicken and the lobster are cooking.
Salt and pepper to taste. There should not be too much sauce, and once the dish is ready, remove the herbs and serve in the casserole, with the freshly-fried bread all around and a little minced parsley on top.
For special occasions, put the piece of chicken and lobster on a large, heated metal bowl. The pieces of lobster can even be taken out of their shell, keeping the head in the centre of the dish. Strain the sauce and pour over everything. Place the dishes of fried bread around the sides, alternating with lobster claws.
You will need 1 ¼ pounds chicken 1 ½ tablespoons butter 1 ½ teaspoons salt 2 tablespoons fat 2 ½ cups of water 3 bunches luau (60 taro leaves)
Clean and cut the chicken in 1-inch cubes. Heat the fat and fry the chicken until it is brown. Add 1 teaspoon salt and 1 cup of water and simmer the chicken until it is tender.
Wash the taro leaves. Remove the stem and tough part of the rib. Place the luau, butter 1½ cups of water and remaining salt in a sauce pan. Partially cover and simmer them for 1 hour or until there is no “sting” noticeable to the taste.
Press the excess liquid from the luau, drain the chicken and combine it with the luau. Allow the mixture to come to the boiling point and serve immediately. Fresh or canned spinach may be used in place of the luau.
ingredients: 2 plump young partridges 4 Tablespoons butter ⅓ cup dry white wine salt and pepper 1 onion 10 small bacon cubes ½ cup shredded Swiss cheese ½ cup thin vermicelli 2 cups beef or chicken stock
instructions: 1. Clean the partridges and sauté them lightly in butter on all sides without allowing them to brown. 2. Add the wine. Salt and pepper. Cover and cook over low heat for 20 minutes. Remove from the heat and slit them in half. 3. Chop the onion. Scald the bacon cubes in boiling water. Add the onions and bacon cubes to the saucepan. Add the Swiss cheese and vermicelli. 4. Place the halved partridges in the saucepan, cover with the stock, and cook 20 minutes.
The Savoyards, who eat a good deal of pasta, are particularly fond of fidés, or thin vermicelli. It is best to use a small saucepan; otherwise you must increase the quantity of stock.
4 pounds chicken 4 medium sized onions 2 to 3 stalks celery 5 tablespoons olive or cooking oil 5 tablespoons flour 2 tablespoons curry powder (more if you like it hotter) ½ teaspoon salt 1 quart chicken stock ¼ cup seedless raisins 1 tablespoon lemon juice 1 cup crushed pineapple, well drained 1 ½ cup heavy cream
Cut up chicken for fricassee and boil until tender with a small onion, sliced, and two or three stalks of celery. Strain the stock and add chicken soup if there is not a quart of the stock.
Remove chicken meat from the bones, discard skin and cut meat into bite-sized pieces. Fry onions in oil, mix curry powder and salt with flour and stir into oil. Simmer for a few minutes and add chicken stock.
Put into double boiler and add raisins, pineapple and lemon juice and cook for half hour. Add heavy cream, chicken and more salt if needed, and cook about 15 minutes over a low fire.
To add attractiveness to the dish serve in hollowed out pineapple shells with some leaves left on.
4 lb. plump boiling fowl, oven ready 1 lemon 2 carrots, scraped 3 leeks or 2 onions, peeled 1 stick celery, cut up salt and pepper to taste 1 teaspoon lemon juice 6 oz. button mushrooms 1 oz. butter or margarine 1 oz. flour ¾ pint (US 1 ⅞ cups) stock from chicken 2 egg yolks 2-3 tablespoons thick cream
Rub skin of bird with cut lemon. Put into a large pan with prepared carrots, leeks or onions, celery, salt and pepper. Add hot water just to cover. Cover tightly and barely simmer until tender, about 2-3 hours. Simmer mushroom caps for 5 minutes in a little salted water and the lemon juice. When tender drain chicken, remove skin and carve into joints. Arrange joints on dish and keep warm. Make sauce as follows. Melt fat, add flour and cook stirring for 2 minutes. Add stock, whisk until boiling and simmer 10 minutes. Remove from heat. Blend egg yolks and cream together, and whisk into the sauce little by little. Reheat gently, but do not boil. Coat chick with sauce and garnish with drained mushrooms.
Variation
Poule au pot Henri IV King Henry’s chicken in the pot
Stuff the neck end of a plump boiling fowl with sausage meat and simmer as in previous recipe with the additional of a small quartered cabbage, some fresh herbs and peppercorns. One hour before chicken is cooked add two ½-inch thick slices pickled belly pork and, if wished, extra vegetables. Serve the fowl reposing on a large platter with pork on either side and firmer vegetables grouped around. The remaining vegetables finely chopped are reheated in the chicken stock for soup next day.
You will need 3 lb. chicken, oven ready salt 1 oz. butter 8 sprigs fresh tarragon 1 tablespoon oil 1 ½ oz. powdered gelatine 1 ½ pints (U.S. 3 ¾ cups) good chicken stock or canned consommé few drops gravy browning, if necessary 4-5 tablespoons Madeira or port
Dry the chicken, sprinkle inside liberally with salt and insert a nut of butter and 3 sprigs fresh tarragon. Heat the remaining butter and the oil in a flameproof casserole and brown chicken on all sides. This will take about 12-15 minutes. Cover and cook in pre-heated moderate oven (350° F. or Gas Mark 4) for 1 hour. Remove chicken and set aside until absolutely cold.
Sprinkle the powdered gelatine into the stock or consommé and heat until gently dissolved. Add 3 sprigs tarragon, and if necessary a few drops of browning to give the stock a light brown colour. Cover and leave to stand for 15 minutes. Check seasoning, add Madeira or port to taste, then strain jelly through several thicknesses of muslin. Pour ⅛-inch layer of jelly into the serving dish and leave to set. Carve the chicken and arrange the pieces on the jelly. Chill remaining jelly and stir over ice until almost set, but still fluid, then spoon over chicken.
Repeat at intervals as necessary and arrange a decoration of tarragon leaves before the final coating.
Pour remaining jelly into a shallow tin and when set cut into shapes, or chop, to garnish the edge of the dish.
PREPARATION FOR ROASTING: Allow sufficient time to defrost the bird if it is frozen. Singe the bird; then remove any pinfeathers with tweezers or catch the feathers between thumb and pairing knife. If necessary, cut oil sack from tip of tail. Remove bits of lung and liver and any large layers of fat. Wash bird thoroughly inside and out under cold running water. Drain bird well and dry with paper towels. Wrap loosely in waxed paper and chill until ready to stuff and roast the bird.
STUFFING AND TRUSSING: Rub body cavity lightly with salt. Spoon stuffing into cavity; do not pack. Four ready-to-cook turkeys, chickens and duckling, allow 3/3 to 1 cup stuffing per pound. (Leftover stuffing may be placed in a casserole and baked separately; spoon pan drippings over stuffing in the casserole occasionally, if desired. To close cavity, insert wooden picks or metal skewers along edges of the skin; lace with twine. If neck cavity is to be filled, stuff loosely and skewer neck skin to back. Tie legs together and fasten to tail. Fold wings under bird or tie wings to body. Roast at once.
ROASTING TURKEY
OPEN PAN METHOD: Rub skin of prepared bird generously with melted shortening. Place bird, breast side up, on a rack in a shallow pan or open roaster. Insert a meat thermometer in the thickest part of the thigh, close to body. Cover bird with a double thickness of cheesecloth dipped in melted shortening. Roast according to Timetable, below. Baste often with pan drippings or additional shortening. Bird is done when meat on leg can be easily pierce with a fork; thermometer should register 190°.
Roast Turkey Timetable
Ready-to-Cook Wt.
Time (approx.)
Oven Temp.
4 to 8 lb.
3 to 4 hours
325°
8 to 12 lb
4 to 4 1/2 hours
325°
12 to 16 lb
4 1/2 to 5 hours
325°
16 to 20 lb
5 1/2 to 7 hours
325°
20 to 24 lb
7 to 8 hours
325°
ALUMINUM FOIL METHOD: Wrap turkey as directed for chicken (see 2 Ways to Roast Chicken, Index I). Roast in a very hot oven for 450°. Allow 16 to 13 min. per pound for 8- to 13-lb birds; 13 to 9 minutes for 14- to 21-lb birds; 9 to 8 minutes for 22- to 24-lb birds. About 20 minutes before end of time, turn foil back to brown bird.
6 slices bacon
2 cups cubed cooked chicken
1/2 small onion, cut up
1/2 clove garlic, minced
1 beaten egg
1/4 cup milk
2 tablespoons brandy
1 cup soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
14 teaspoon dried marjoram, crushed
1 pound bulk pork sausage
8 ounces canned chopped ham loaf, cut in strips
Advanced preparation: Lay bacon in shallow baking pan. Bake in 350° oven 10 minutes; turn once. Lay bacon crosswise in 9×593-inch loaf pan. Grind chicken, onion, and garlic through fine blade of food chopper. Combine egg, milk, brandy, bread crumbs, salt, pepper, thyme, and marjoram. Add chicken mixture and sausage; mix well.
Pat a third of the ground meat mixture over bacon. Cover with half the ham-loaf strips. Repeat, ending with ground meat. Cover loosely with foil. Place another pan of the same size filled with dry beans atop loaf. Seal edges of foil to edges of meat-loaf pan. Bake in 350° oven 1 1/2 to 1 1/2 hours. Cool; remove meat from pan. Wrap tightly. Chill the meat at least 8 hours.
Before serving: Unwrap loaf. Place on platter and slice to serve. Garnish platter with parsley, lettuce leaves, and cherry tomatoes, if desired. Makes 8 to 10 servings.
2 cups Coconut Milk, see below
1/3 cup butter or margarine
1/2 cup minced onion
1/3 cup flour
4 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ginger
2 cups turkey stock
3 cups diced, cooked turkey
1 cup drained pineapple chunks, canned or thawed frozen
Hot cooked rice
Chutney, raisins, shredded coconut and peanuts
Prepare Coconut Milk as directed below. Melt butter in a saucepan. Add onion; cook until soft but not brown. Blend in flour and next 4 ingredients. Slowly stir in Coconut Milk and turkey stock. Bring to a boil, stirring constantly. Reduce heat to low and continue to cook and stir until mixture thickens. Stir in turkey and pineapple; heat thoroughly, stirring occasionally. Serve over hot rice with chutney, raisins, shredded coconut and peanuts on the side. Makes 6 to 8 servings.
COCONUT MILK: Put 4 cups grated, fresh coconut or 2 packages (4 ounces each) shredded coconut in a bowl. Pur 2 cups hot milk over coconut; let stand 30 minutes. Put a double thickness of cheesecloth in a strainer on top of a bowl. Turn coconut mixture into cheesecloth and press coconut to remove all liquid; discard coconut. Chill until ready to use. Makes 2 cups milk.
